In every restaurant, cafeteria and coffee shop there is a need for the kitchen staff to be properly trained in the safe serving of food and beverages to the public. Because bacteria can grow quickly and endanger a person that is sitting down for a meal it is imperative that anyone who is preparing food or serving it to the public go through food service training. Under the direction of state and national food safety consulting groups every person that is in a professional kitchen or serving food to guests is required to know how to properly prepare and store food. Where many places do their prep work before a lunch or dinner rush the need to know how to clean counters and store foods in the refrigerator makes a restaurant kitchen safe.
To prevent bacteria from growing food needs to be chilled at a temperature below 40 degrees Fahrenheit and reheated or cooked to a temperature above 165 degrees. Through the course that is provided to each person that is handling raw and cooked foods fast food restaurants, street venders and upscale fine dining establishments each learn the correct way to keep bacteria from growing in their food. Cleanliness is an important element of the food service industry so it is included in the training as cook tops, ovens, counters, grease traps and freezers all need to be spotless. The creation of a cleaning schedule provides the means to keep a kitchen immaculate and ready for any chef that walks in to start cooking.
In addition to knowing the do's and don'ts of kitchen prep, cleaning and safe food serving a number of restaurants earn greater profits by serving of alcohol. Responsible alcohol service training is a secondary course that is offered to the people that are mixing drinks and serving alcoholic beverages to their customers. In bars and taverns the proper way to present and store alcohol is presented to the bartenders and wait staff that are caring for the patrons that choose to have a drink with their meal. Where ice is used in cooling a drink the need to clean out the ice machine on a regular basis prevents a number of different mildews and bacteria to grow inside the opening to the ice dispenser.
With the specialized attention to detail and the knowledge to clean and remove any potentially harmful bacteria from the bar or kitchen the staff of a restaurant is trained in the correct procedures for keeping their establishment clean and healthy. Avoiding food poisoning and delivering appetizers, entrees and desserts that are prepared in a safe environment the food service training that is required for every employee and owner of an eating establishment can deliver the best service and meals to their guests.